Total Time
Prep 15 mins
Cook 30 mins

My mother has been making this recipe for years. Its quick and easy and comes close to the original. I am not a big fan of the "chile". I have substitued chopped green chiles and shredded the jack cheese - which I actually prefer - but either way, this is a tasty one!


  1. Remove seeds and pith from green chiles.
  2. Cut the jack cheese into large slices and divide evenly between the chiles, folding or tucking the cheese inside.
  3. Butter (or spray with Pam) a 1 1/2-quart casserole dish and arrange the chiles side by side on the bottom.
  4. With an electric mixer, beat eggs until thick and foamy.
  5. Add milk, flour and baking powder and beat until smooth.
  6. Pour egg mixture over the chiles and sprinkle with the cheddar cheese.
  7. Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
  8. Just before casserole is ready, heat marinara sauce to pour over individual servings if so desired.
Most Helpful

I love this recipe and will definitely make it again. The casserole puffed up beautifully! We used 3 fresh poblano chiles, which I roasted just prior to putting the in dish. I put a gravy boat of ranchero red (enchilada) sauce on the table, to be used instead of marinara, and I served oven-warmed flour tortillas and butter, and freshly made guacamole with the casserole. Awesome meal! Thanks!

Suze'sCookin' November 03, 2005

This is an excellent recipe. I was suprised that the flavor of the chiles permeated the entire dish. I stuffed the peppers with Chihuahua cheese and topped with a Mexican cheese blend. Will definitely make this again and again.

Scott1265 March 27, 2005

This was so yummy and easy! DH and I ate almost the whole casserole. I used a can of chopped chiles as suggested in the description. I spread the chopped chiles on the bottom of the casserole and laid thick slices of monterey jack cheese on top of the chiles. I then followed the recipe as instructed, pouring the egg mixture over top and sprinkled with mild cheddar cheese. It cooked to a beautiful golden color and when spooned into, the monterey jack cheese oozed out, making your mouth water! This has a quiche like texture and the chile flavor is mild, not overpowering. I think it would make a great brunch idea! I will definitely repeat this and want to use whole chiles as in the recipe! Thanks Pvt Amys Mom!

Bobtail January 31, 2005